I have worked on this recipe for the best sweet potato casserole for years of holidays – and now it’s perfect for you.
As you probably all know, I don’t have kids, so I don’t get to have that remarkable “wow, they grow up so fast” moment. I also don’t even have a pet other than my partner’s stupid lizard (Lizzy) that drives me crazy with her cricket eating, and his school of fish which just swim around a tank. Neither really evolve all that much. What I do have, however, are recipes, and recipes definitely grow and evolve. Almost every time I make a recipe, I gather up my notes from my last attempt and try to refine, improve or just change it slightly to reflect any new inspiration I’ve garnered. This has been the case with (what has now become) my Best Sweet Potato Casserole with Caramelized Apples and Pecan Streusel. This is a classic Abbey dish on my holiday spread, and is totally expected to make its appearances as is every year. It took years to get to this stage, but I finally feel that it’s too perfect to change again.
So reading this recipe, you will may be asking yourself- is the best sweet potato casserole side dish actually a dessert? Yes, but I don’t serve it that way. It appears next to the turkey and stuffing on my spread. I like to refer to it as “a dessert masquerading as a side dish” but I figure it marshmallow- topped sweet potatoes can get away with being called a side, then so can this.
I Make The Best Sweet Potato Casserole and You Can Too
The best part about this dish is that it’s almost all able to be made ahead. You simply prepare the components, refrigerate separately and then assemble and bake off 20 minutes before serving.
How does it taste? This is the BEST sweet potato casserole we are talking about. IT’S OBVIOUSLY AMAZING. Seriously, it’s so good I could just eat this for Christmas or Thanksgiving dinner and be fully satisfied. But alas, I guess there are other foods to be had. You get the super smooth creamy sweet potato soufflé, the crisp supple apples, and the crunchy sweet addictive pecan topping. You will love it. I promise you that.
How do you make your sweet potatoes for the holidays? Have you tried my best sweet potato casserole?
The Best Sweet Potato Casserole with Caramelized Apples and Pecan Gingersnap Streusel
- 4 apples peeled and diced
- 2 tbsp brown sugar
- 2 tbsp butter
- Wash and scrub sweet potatoes. Using a fork, pierce sweet potatoes throughout and place on a bake sheet lined with foil and then covered loosely with a second sheet of foil. Bake at 400 for about 45-60 minutes or until sweet potatoes are fork tender.
- Scrape out sweet potato flesh and measure out 5 cups. Allow to cool for 5-7 minutes. Add to a food processor with the sugars, spices, salt, eggs, vanilla, buttermilk and butter. Pour mixture into a 13×9 glass baking dish and bake for about 25-30 minutes or until the exterior turns slightly browns. The dish can be prepared a day in advance and refrigerated.
- Melt the butter in a medium saucepan over medium heat and add in the brown sugar and apples. Sautee until slightly softened and coated in the caramel, about 3 minutes. Transfer to the bowl or container. This can be made a day in advance and refrigerated
Pecan and Gingersnap Praline Streusel
- Place all ingredients in a food processor and pulse 3-4 times in three seconds bursts. This can be prepared a day in advance and refrigerated
- When ready to eat, preheat oven to 350 F. Top the sweet potatoes with an even layer of the caramelized apples and then the praline topping. Bake for 20 minutes, or until the praline topping crisps up and turns golden brown.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.